In a large pitcher (1.5–2 quart), pour 8 fl oz Deep Eddy Ruby Red Vodka. Add 1 cup strawberry puree, 2 tablespoons orange liqueur, 2 tablespoons fresh lime juice, and 2 tablespoons simple syrup. Stir vigorously until the puree and syrups are fully incorporated and the mixture is smooth.

Taste and adjust sweetness

Taste the mixture and adjust sweetness or acidity as desired: add up to 1 additional tablespoon simple syrup for more sweetness or up to 1 tablespoon extra lime juice for more brightness. Stir after adjustments.

Add fruit and aromatics

Add the prepared fruit to the pitcher: 1 cup sliced strawberries, 1 cup ruby red grapefruit segments or thin slices, and 1/2 cup thinly sliced orange. Gently bruise the fruit with a wooden spoon 6–8 times to release juices but avoid mashing completely.

Lightly clap the mint leaves between your palms to release oils, then add 10 leaves to the pitcher and gently stir once to distribute. Cover and refrigerate for at least 1 hour, up to 4 hours, to let flavors marry.

Finish & serve

About 10 minutes before serving, fill the pitcher with 6 cups of ice (or place ice in individual glasses later). Slowly pour 750 ml chilled Champagne or brut sparkling wine into the pitcher to preserve effervescence. Stir once gently to combine. Do not over-stir to avoid losing bubbles.

Prepare glasses: fill 6 wine or large Collins glasses with ice if you did not add ice to the pitcher. For each serving, distribute fruit evenly among the glasses.

Pour the sangria into glasses, ensuring each gets fruit. Garnish each glass with a whole strawberry and a mint sprig. Serve immediately so the Champagne remains sparkling.

If making ahead for a party, keep the non-sparkling components (base + fruit) refrigerated up to 6 hours and add chilled Champagne and ice just before serving.